Honey Balsamic Baked Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup balsamic vinegar1/4 cup coconut aminos (or soy sauce, if you aren't Paleo)1/2 cup honey2 T olive oil4 garlic cloves, minced2 t minced fresh ginger (or 1/2 t powdered)2 T chopped scallions1/2 t salt4 large bone-in, skin-on chicken thighs
Whisk together first 8 ingredients to make marinade. Add the chicken and the marinade to a large resealable bag, squishing until sure chicken is thoroughly coated. Marinate in the fridge for a minimum of 3 hours, or overnight.
Preheat the oven to 350ºF and line a baking sheet with foil.
Remove chicken from the bag and place skin side down on the baking sheet. Bake for 30 minutes. Keep the marinade!
Remove the chicken from the oven and flip the thighs skin side up. Turn the oven to broil, and if necessary, adjust the baking rack so it is about 8" from the broiler. Return the chicken to the oven and broil for about 5 minutes until the skin is crisped and the chicken reaches an internal temperature of at least 165ºF.
While the chicken is cooking, transfer the reserved marinade to a medium saucepan and bring to a boil. Continue boiling until it reduces to the consistency of syrup (if your diet allows, you can speed this up with cornstarch). Remove the glaze from the stove and set it aside.
Remove the cooked chicken from the oven, brush with glaze, and serve immediately.
Serving Size: Makes 4 servings of 1 thigh each
Number of Servings: 4
Recipe submitted by SparkPeople user TA11GIR1.
Preheat the oven to 350ºF and line a baking sheet with foil.
Remove chicken from the bag and place skin side down on the baking sheet. Bake for 30 minutes. Keep the marinade!
Remove the chicken from the oven and flip the thighs skin side up. Turn the oven to broil, and if necessary, adjust the baking rack so it is about 8" from the broiler. Return the chicken to the oven and broil for about 5 minutes until the skin is crisped and the chicken reaches an internal temperature of at least 165ºF.
While the chicken is cooking, transfer the reserved marinade to a medium saucepan and bring to a boil. Continue boiling until it reduces to the consistency of syrup (if your diet allows, you can speed this up with cornstarch). Remove the glaze from the stove and set it aside.
Remove the cooked chicken from the oven, brush with glaze, and serve immediately.
Serving Size: Makes 4 servings of 1 thigh each
Number of Servings: 4
Recipe submitted by SparkPeople user TA11GIR1.
Nutritional Info Amount Per Serving
- Calories: 247.8
- Total Fat: 2.7 g
- Cholesterol: 57.3 mg
- Sodium: 974.2 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 0.4 g
- Protein: 15.0 g
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